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Refinado por: Base de dados/Biblioteca: Wiley-Blackwell Full Collection 2013 remover tipo de recurso: magazinearticle remover
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OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY
OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY
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OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY

KOOCHEKI, ARASH ; MORTAZAVI, SEYED A. ; SHAHIDI, FAKHRI ; RAZAVI, SEYED M. A. ; KADKHODAEE, RASOUL ; MILANI, JAFAR M.

Journal of food process engineering, 2010-10, Vol.33 (5), p.861-882 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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2
APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP
APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP
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APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP

PRASAD, K. NAGENDRA ; YANG, BAO ; ZHAO, MOUMING ; RUENROENGKLIN, NEUNGNAPA ; JIANG, YUEMING

Journal of food process engineering, 2009-12, Vol.32 (6), p.828-843 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYING
DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYING
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DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYING

ALIBAS, ILKNUR

Journal of food process engineering, 2010-04, Vol.33 (2), p.213-233 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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4
AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES
AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES
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AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES

XIAO, HONG-WEI ; GAO, ZHEN-JIANG ; LIN, HAI ; YANG, WEN-XIA

Journal of food process engineering, 2010-10, Vol.33 (5), p.899-918 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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5
D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL
D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL
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D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL

GABRIEL, ALONZO A ; AZANZA, MARIA PATRICIA V

Journal of food process engineering, 2010-06, Vol.33 (3), p.506-518 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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6
POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS
POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS
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POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

ZIAIIFAR, AMAN MOHAMMAD ; COURTOIS, FRANCIS ; TRYSTRAM, GILLES

Journal of food process engineering, 2010-04, Vol.33 (2), p.191-212 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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7
REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPY
REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPY
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REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPY

WAMBURA, PETER ; YANG, WADE ; MWAKATAGE, NASSON ; HERRING, JOSHUA L.

Journal of food process engineering, 2010-10, Vol.33 (5), p.837-847 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE
ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE
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ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE

GUERRERO-BELTRÁN, JOSÉÁNGEL ; WELTI-CHANES, JORGE ; BARBOSA-CÁNOVAS, GUSTAVO V

Journal of food process engineering, 2009-12, Vol.32 (6), p.916-932 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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9
THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.)
THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.)
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THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.)

ERBAY, ZAFER ; ICIER, FILIZ

Journal of food process engineering, 2010-04, Vol.33 (2), p.287-308 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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10
INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT
INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT
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INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT

WANG, BIAO-SHI ; LI, BIAN-SHENG ; ZENG, QING-XIAO ; HUANG, JUAN ; RUAN, ZHENG ; ZHU, ZHI-WEI ; LI, LIN

Journal of food process engineering, 2009-10, Vol.32 (5), p.692-708 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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